Crabs...you can keep them!


 
DuaneMac said:
That is a good deal, we shop there 90% of the time.
I remember when I first joined Sam’s back around 1998, they would have a big seafood fest every Friday night. Giant piles of huge king crab legs, $6.49/lb.! Those were the days…
The last time I’ve had them was this past Valentines Day, a little surf n’ turf. I think they were around $24/lb.!
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Very squared away meal there, Sir. Only question is who cooked your wife or you? 😉Haha
 
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JO's #2 seasoning for steaming...Old Bay for dipping.
That's how we do it in the "Land of Pleasant Living"
 

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I find that fresh crab and oysters (especially oysters) tend to mimic their location taste wise.
Our shellfish tend to taste sweet.
I think the cold water and the evergreen forests here make them taste sweeter.

With crab I split them in half and steam them for almost 10 minutes.
The Dungeness crab from Washington taste different than the Dungies out of the SF Bay Area.
Same with the clams and oysters.


One of my friends is friends with several people from the Deadliest Catch tv show and used to get cases of fresh Alaskan King crab.
The dude on the show said that by the time they reach Costco retail (or where ever) they are a good 12-14 months old and that is why you might find some too salty.
Fresh King crab is a delicacy that is hard to beat.
 
Andy Kaminski said:
I find that fresh crab and oysters (especially oysters) tend to mimic their location taste wise.
Our shellfish tend to taste sweet.
I think the cold water and the evergreen forests here make them taste sweeter.

With crab I split them in half and steam them for almost 10 minutes.
The Dungeness crab from Washington taste different than the Dungies out of the SF Bay Area.
Same with the clams and oysters.


One of my friends is friends with several people from the Deadliest Catch tv show and used to get cases of fresh Alaskan King crab.
The dude on the show said that by the time they reach Costco retail (or where ever) they are a good 12-14 months old and that is why you might find some too salty.
Fresh King crab is a delicacy that is hard to beat.
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Preserving seafood to be shipped all over can probably be achieved in very few ways I suspect. Cooking it in salt water and freezing it is likely the cheapest most practical way.
 
I'm not much of a "cork sniffer" when it comes to crab - I've had it but couldn't tell you what kind it was or how great it was.
Used to see it alot at buffets, pre covid.
Honestly, I find it's alot of work for very little payoff; My lazy self would usually just get something else that's easier to eat... Same with peel & eat shrimp.
 
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